From the kitchen
Roasted Butternut Squash Purée
Squash roasted with nutmeg and puréed smooth with a splash of warm rice milk.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 1 medium Butternut Squash, peeled and cubed
- 3 tbsp Olive Oil
- 1/4 tsp Ground Nutmeg
- 1/2 cup Rice Milk, warmed
- 2 tbsp Butter
- Salt and Pepper, to taste
Method
- Preheat oven to 425°F (220°C). Toss the squash with olive oil and nutmeg and roast 30 to 35 minutes until deeply tender and caramelized.
- Transfer the roasted squash to a food processor.
- Add the warmed rice milk and butter and process until completely smooth.
- Season with salt and pepper.
- Serve warm.
Kitchen note
The butter here is doing what rice milk cannot on its own, providing the fat this purée needs for a properly rich, silky finish, since rice milk contributes almost none itself.
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